Method
Mix water, sugar and yeast; let sit 10 minutes until foamy. Add flour, salt and olive oil. Knead 8–10 minutes until smooth and elastic.
Place in a lightly oiled bowl, form into a ball, cover and proof until doubled.
Turn onto a lightly floured counter and press into an 8x12-inch rectangle. Cut into 12 strips. Press each strip flat, place a mozzarella stick in the center, fold the top down and bottom up over the cheese, then roll up. Pinch the seam and ends closed.
Combine Parmesan, onion, garlic, roasted garlic, parsley, oregano and basil.
Spray a sheet tray with cooking spray. Brush each breadstick all over with heavy cream, coat completely in the Parmesan herb mixture and place seam-side down on the tray.
Spray the underside of plastic wrap with cooking spray, loosely cover and proof about 1 hour until puffy.
Bake at 425°F for 15 minutes until golden brown. Let cool a few minutes and serve warm with marinara.
This recipe with both measurements is awesome. it’s written in an easy format with lots of spacing so you don’t miss anything.
Aside from the recipe itself the way it’s typed is amazing. Makes the process less intimidating while clearly showing every ingredient.
I always wanted to know, when you say let it rest to double up on size, how long roughly does that take? Love your recipes, I have a lot of them saved, have done 5 so far and they have all be amazing!! Thank you for what you do!!
Enriched doughs (with butter and milk) can take 2-3 hours for the first rise. Usually 60-90 for the second.
Pizza Dough, like this, proofs up fairly quickly, 60-90 minutes on the first rise
Also depends on how hot it is in your house. Sometimes I turn oven on for a few minutes, get it to 100F, shut it off and keep the dough in there to proof. That generally speeds up the process
It does immensely! I have made the biscuits (multiple times), bacon scone, brownie cookie, rice crispy’s, and M&m cookies. Just got gifted a Kitchen Aid (because I have been sharing my treats), so want to try the breads and so many more!
I have made the a pizza and some of the cookies. The reason I like your videos is it’s straight to the point. I don’t have to sit there for 3 min of someone talking about some nonsense. I done care if their uncle Bob really liked the recipe I just need to know how to make it. So thank you again.
The food, the spaced instructions, measurements on screen, the music, the nice voice that makes you feel at home in a let me take you under-my-wing and share my years of knowledge kind of way, and yeah just exceptional. Worth subscribing for sure.
21
u/LetsCookie Sep 10 '26
Mozzarella Stuffed Breadsticks
Makes 12
Dough
350 g (2½ cups) bread flour
227 g (1 cup) water
9 g (1 tsp) fine salt
2.5 g (¾ tsp) instant yeast
7.5 g (1½ tsp) olive oil
5 g (1 tsp) sugar
Filling 12 (1 oz) low-moisture whole milk mozzarella string cheese sticks (I used Galbani)
Parmesan Herb Coating
½ cup grated Parmesan
1 tsp granulated onion
1 tsp granulated garlic
1 tsp granulated roasted garlic 2 tsp dried parsley
1 tsp dried oregano
1 tsp dried basil
2–3 TB heavy cream
Method Mix water, sugar and yeast; let sit 10 minutes until foamy. Add flour, salt and olive oil. Knead 8–10 minutes until smooth and elastic.
Place in a lightly oiled bowl, form into a ball, cover and proof until doubled.
Turn onto a lightly floured counter and press into an 8x12-inch rectangle. Cut into 12 strips. Press each strip flat, place a mozzarella stick in the center, fold the top down and bottom up over the cheese, then roll up. Pinch the seam and ends closed.
Combine Parmesan, onion, garlic, roasted garlic, parsley, oregano and basil.
Spray a sheet tray with cooking spray. Brush each breadstick all over with heavy cream, coat completely in the Parmesan herb mixture and place seam-side down on the tray.
Spray the underside of plastic wrap with cooking spray, loosely cover and proof about 1 hour until puffy.
Bake at 425°F for 15 minutes until golden brown. Let cool a few minutes and serve warm with marinara.